New ways to make vegetables less boring

We all know vegetables are packed with wonderful benefits. They can balance blood pressure, boost metabolism and even lift your mood. Yet for many, vegetables don’t always taste as exciting as their health perks suggest. This month, try these recipes to transform everyday vegetables into colourful, flavourful dishes using ingredients you can easily find at any health foods store. 

Roasted rainbow carrots with tahini drizzle

Ingredients: Organic rainbow carrots, salt, pepper, olive oil, tahini paste, lemon juice and garlic cloves.

Start by preheating your oven to 400°F (200°C). Wash, peel, and trim the carrots, then toss them with a drizzle of olive oil and a pinch of salt and pepper. Spread them evenly on a baking sheet and roast for 30–35 minutes, or until they are fork-tender and lightly caramelized.

While the carrots are roasting, prepare the tahini drizzle. In a small bowl, combine tahini paste with minced garlic and a pinch of salt. Add a splash of cold water and a squeeze of fresh lemon juice, whisking until the mixture is smooth and creamy. Once the carrots are done, drizzle the tahini sauce over the warm vegetables and serve immediately.

Miso-Glazed eggplant

Ingredients: Japanese eggplant, white miso paste, maple syrup, soy sauce or tamari, rice vinegar, sesame oil, green onions and sesame seeds.

Start by slicing the eggplants in half lengthwise and scoring the flesh lightly with a knife. Brush the cut sides with a mix of white miso paste, maple syrup, soy sauce, rice vinegar and a drizzle of sesame oil. Roast in a preheated oven at 400°F (200°C) for 25–30 minutes, until the eggplant is tender and caramelized.

Once roasted, drizzle any remaining miso glaze over the eggplant, then sprinkle with chopped green onions and sesame seeds. Serve warm as a flavorful side or a centerpiece for a plant-forward meal.

Quick tip: Try different miso pastes at a grocery store in Vancouver to find your favourite flavour.

Zucchini noodles with pesto

Ingredients: Organic zucchini, basil pesto (available at a health foods store), cherry tomatoes, olive oil, salt, pepper, pine nuts (optional), Parmesan or vegan cheese (optional).

Begin by spiralizing the zucchini into noodles. Heat a drizzle of olive oil in a large pan over medium heat, then add the zucchini noodles and sauté for 2–3 minutes until just tender. Remove from heat and toss with basil pesto until evenly coated.

Add halved cherry tomatoes for a burst of colour and flavour, and sprinkle with toasted pine nuts or a bit of Parmesan or vegan cheese if desired. 

Vegetables don’t have to be boring. With fresh ingredients from an organic grocery store in Vancouver and a touch of creativity, you can transform simple produce into flavorful, satisfying dishes. Give these recipes a try and enjoy more greens this winter!